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Extremely hard beans at Shuguang Manor in the Central Valley of Costa Rica [washed]
Costa Rica Central Valley Do Amanhecer SHB Fully Washed
Producing area: central Valley
Harvest time: November to March
Grading: SHB
Variety: Caturra Catuai
Altitude: 1300 m ~ 1500 m
Treatment: washing
Flavor characteristics
Litchi (litchi), Grapefruit (grapefruit), Nectarine (nectarine), Green Apple (green apple), Clean (clear), Well Arranged (hierarchical), Long Aftertaste (long aftertaste)
Although Costa Rican coffee produces less than 1% of the world's coffee production, it enjoys a high reputation for its good quality. Among the eight major producing areas in Costa Rica, Tarazhu, the central valley and the western valley are considered to be better coffee-producing areas. Among them, the climate model of the Central Valley (Central Valley) is more unique, the dry and wet season is obvious, most days are sunny, September to November is the rainy season. The advent of the rainy season irrigates the fertile volcanic soil, and the superior natural environment provides natural nourishment and planting environment for the growth of coffee.
Do Amanhecer
Dawning Manor (Do Amanhecer) uses a variety of treatment methods, and they will choose the right way to treat raw coffee beans according to specific conditions. The common characteristics of raw beans treated with water are relatively clean, obvious acidity and complex flavor. However, the coffee washed by Do Amanhecer has a complex sour fruit taste and a comfortable finish.
This batch of extremely hard beans [washed] at Shuguang Manor in the Central Valley of Costa Rica is a well-balanced bean with slightly higher sweetness and a variety of sour fruit with a long, layered finish.
Qianjie coffee is suggested to be brewed.
Suggested cooking method: hand flushing
Filter cup: V60
Degree of grinding: medium and fine grinding
Water temperature: 90 ±1 ℃
Steaming in 30 grams of water for 30 seconds
Section: water injection to 120g cut off, slow water injection to 225g
That is, 30-120-225g
